New feature: voiceovers
Absorb your bubbles in audio form
Welcome, bubbleheads. A quick message to say that I’m adding voiceovers to all previous and new paid posts at Six Atmospheres. I’m a late adapter to spoken word, but a speedy convert - sometimes there are just too many hours of screen-staring in the day.
My tips for getting the most our of Substack:
GET THE APP
Seriously, get the app. It’s here on Apple and here on Android. It organises everything you want to read (and listen to) beautifully.
Check out ‘notes’ - it’s substack’s twitter-beater. Without the angsty musk algorithms. I’m here
Here’s a link to that app I think I mentioned:
Here, then are some posts you can listen to:
Is the hype machine bad for indie champagne?
I walked into a well-known Champagne shop in Épernay last November. On the shelf was a bottle of Pinot Meunier I remember seeing doing the rounds on a few Scandi instagram accounts. I looked up the producer; it was his first vintage. Sprightly-looking chap in with a baseball cap on backwards. It looked fun.
Getting toasty with the Maillard reaction
Welcome, bubbleheads. A deep dive into flavour science this week. If you’re anything like me, some of this may feel like the blind leading the blind (although your esteemed author does hold a hazy A-level in Chemistry). I never cease to find this stuff fascinating though, so I hope you enjoy the trip.
Plus pieces on Dom Pérignon, How Moët Blend, and more…
Sorry for the pure clickbait of the Pierre Péters Les Chétillons Oenothèque photo, by the way. I couldn’t find anything that screamed…’voiceover’. No relevance at all, other than a good memory.
Cheers and see you soon,
Tom